COFFEE KOMBUCHA RECIPES
BEST BRUSSELS SPROUTS RECIPES - OLIVEMAGAZINE
CLASSIC TIRAMISU RECIPE - OLIVEMAGAZINE
Whip up our smart, authentic version of this classic Italian dessert, made with mascarpone, marsala and savoiardi biscuits soaked in coffee and Tia Maria
Provided by Janine Ratcliffe
Categories Baking and desserts
Total Time 30 minutes
Number Of Ingredients 9
Steps:
- Whisk together the egg yolks and sugar until pale and thick, and the whisk leaves a trail in the eggs when lifted up. Stir the marsala and mascarpone together then fold into the egg and sugar mixture. Whip the cream to soft peaks in one bowl and whisk the egg whites to stiff peaks in another. Gently fold the whipped cream into the mascarpone mixture, then fold in the egg whites incorporating as much air as possible.
- Line a deep, loose-bottomed 20cm square cake tin with a thick strip of baking paper leaving the ends overhanging (this will make it easier to take the whole thing out for slicing – but if you prefer, you can make it in a deep serving dish and just spoon out when ready).
- Pour the coffee and Tia Maria into a large bowl. Dip the biscuits into the mixture and put a layer into the bottom of the tin (you might have to trim the ends). Cover with 1/3 of the cream and a dusting of cocoa.
- Repeat twice more but don’t add the last dusting of cocoa until you are ready to serve. Chill in the fridge for at least 4 hours or preferably overnight. Remove the whole tiramisu from the tin, dust with more cocoa and cut into slices.
Nutrition Facts : Calories 491 calories, FatContent 27 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 30 grams sugar, FiberContent 1 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium
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